- 1 egg, at room temperature
- 1 teaspoon (5ml) dijon mustard
- 2 tablespoons (30 ml) apple cider vinegar
- 3/4 cup (200 ml) extra virgin olive oil
- salt to taste
Make sure all your ingredients start at room temperature. Crack the egg into a blender. Add the dijon, apple cider vinegar, and one fourth of the olive oil. Then put the lid on the blender and blend on high. While blending, through the access opening in your blender lid, ever so slowly poor in the rest of the olive oil. You may need to cover part of the opening with your hand to prevent the blender from spitting. The slower you poor the olive oil, the better chance you will have of getting the desired consistency. Once all the oil has been poured, close the top of the blender lid and continue to blend until desired consistency of creamy thick mayonnaise is reached.
Store in an airtight container in the refrigerator for up to a week. Recipe makes 16 servings of .5 oz/ 15.1 g (1 tablespoon (15 ml).